PrimaveraOrigin: Welsh (Patagonia) Period: Modern |
Original RecipeCynhwysion
6 crempog Rhoddwch a crempog cyntaf ar blât, gan daenu mayonnayse yn denau arno. Are ei ben dylid rhoi haen o ham wedi ei goginio, rhagor o fayonnaise ac yna haenen o letys, chwaneg o fayonnaise a chrempog arall. Ar ben yr ail grempog dylid rhoi haened o fayonnaise, ŵy wedi ei ferwi'n galed sydd wedi ei falu a'i gymysgu a ffrwyth yr olewydd a mayonnaise. Dylid ail-adrodd y broses nes frd y crempogau i gyd wedi eu defnyddio (gan ofalu rhoi mayonnaise ar bob crempon a rhwng bob llenwad. Mae'n dda rhoi berw dŵr yn lle peth o'r letys a gellid defnyddio ciw iâr, tiwna ayyb fel llenwad cig. I orffen y cyfan dylid rhoi crempog yn gaead arno cyn rhoi plât ar ei ben a rhoi pwysau ar hwn. Gellir rhoi'r cyfan yn yr oergell dros nôs cyn ei arddurno gyda mayonnaise tomato, ciwcymerau, ffrwyth yr olewydd a berw dŵr am ei ben. 
English TranslationThis is rather an interesting starter made from lettuce, watercress and meat fillings with pancakes separating the layers. Ingredients:
6 pancakes Method:PreparationPlace the first pancake on a plate and spread a thin layer of mayonnaise on it. On top of this add a layer of cooked ham and then a further layer of mayonnaise. Add lettuce on top, a further layer of mayonnaise and the second pancake. On top of this second pancake place a coating of mayonnaise and a layer of boiled egg which has been mashed with olives and mayonnaise. Repeat this layering process until all the pancakes have been used (ensure you place mayonnaise on each pancake and between each layer of filling). It is good if you use watercress in place of some of the lettuce as the flavour lifts the dish (you can also use chicken, tuna or anything you wish as the meat filling). To complete the dish add the final pancake as a lid and put a plate on top of this (and add weight on top). Place the dish in the fridge over night then decorate with mayonnaise and sliced tomato, cucumber and olives. Garnish with watercress and serve. |
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